Cherry-bowl cake (buffer)

Ingredients

Directions

1. 1

   Drain the cherries well in a sieve. Cut the fat into pieces. Grate 180 g marzipan. Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Add marzipan and stir until a smooth dough is formed.

2. 2

   Stir in the eggs one by one. Mix flour and baking powder and stir into the dough alternately with the milk. Fill the dough and cherries alternately into a greased and flour-spreaded ring cake mould (2 litres capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. If the surface becomes too dark, cover with aluminium foil. Remove the cake from the oven, remove from the tin after approx. 15 minutes and let it cool down on a cake rack. Knead 20 g marzipan and icing sugar and roll out thinly on a work surface sprinkled with icing sugar. Cut out different sized flowers from the marzipan. Coarsely chop the chocolate coating and melt in a bowl over a warm water bath. Paint small dots on the blossoms with a thin brush and leave to dry.

3. 3

   Remove the cake from the oven, remove from the tin after approx. 15 minutes and let it cool down on a cake rack. Knead 20 g marzipan and icing sugar and roll out thinly on a work surface sprinkled with icing sugar. Cut out different sized flowers from the marzipan. Coarsely chop the chocolate coating and melt in a bowl over a warm water bath. Paint small dots on the blossoms with a thin brush and leave to dry. Pour the couverture over the cake with a teaspoon and chill for about 30 minutes. Decorate the cake with the flowers and serve

4. 4

   1 1/2 hours waiting time